Topic: SnS's Base Gravy June 2008

[dellydel]

Personally, no, I did not think there was too much tomato, it certainly didn't stand out for me anyway!

[knighty76]

Hi! New to cr0 and after a lot of reading I'm going to try this base and Madras recipe as my first attempt at reproducing the BIR taste! Can't wait, just paid a visit to my local Asian food store (which is A-May-Zing!!!) and bought all the bits and bobs. Thanks in advance SnS for the recipes, really looking forward to trying them.

Quick question if I may? In  you ingredients list you have the Rajah Madras Curry Powder... my local Asian store has two different types of this, a Mild and a Hot, both Rajah and both Madras. I guess it's down to preference, but which did you use and/or which would you recommend?! Also, the shop didn't specifically have anything labelled Kashmiri Mirch, but the guy in the store told me this was essentially just Chilli Powder an pointed me to a particular bag (Rajah Chilli Powder). Hope this is ok, I've got others and Paprika as well if you have alternative suggestions!!

Will let you know how I get on, and more importantly, what the girlfriend thinks!!

Thanks,
Rich.

[Cory Ander]

In  you ingredients list you have the Rajah Madras Curry Powder... my local Asian store has two different types of this, a Mild and a Hot, both Rajah and both Madras. I guess it's down to preference, but which did you use and/or which would you recommend?!

Pending SnS's response, I'd go with the "mild" every time.  It will have a better balance of spices in it.  The "hot" will be by virtue of extra chilli powder in it (which is not what you really want for a versatile curry base).

Also, the shop didn't specifically have anything labelled Kashmiri Mirch, but the guy in the store told me this was essentially just Chilli Powder an pointed me to a particular bag (Rajah Chilli Powder). Hope this is ok, I've got others and Paprika as well if you have alternative suggestions!!

Again, pending SnS's suggestions, I recall his recipe specifies Deggi Mirch.  To my mind, a brightly coloured (red) mildish chilli powder (such as kashmiri) should be a suitable alternative.

Good Luck! Please let us know how yo get on

[knighty76]

Bingo!!

Made the base up and did a Madras on Saturday night for the other half, it was blimmin' delicious and by a country mile the nearest to BIR that I've ever managed.

I created a small problem for myself by substituting Kashmiri Mirch for straightforward Chilli Powder (as advised by the fella in my local Indian store).. essentially doubling the amounts of Chilli in both the base and the final curry. I guess the chilli powder must have been the hot stuff. The base has a bit of a kick for starters, and when I did the first Madras it was a wee bit Scorchio!! Rinsed off the chicken, binned the sauce, made it again but this time the curry recipe minus the Chilli Powder and it was bang on!!!

I will admit to adding a teaspoon of Mango Chutney for the missus, as she likes 'em sweet, but the point is it had that depth of flavour that I was looking for. In fact it tasted a bit like the Chicken Panch Rangia my local BIR does, yummm!! But I actually rather think that by having all the heat in the base it's a deeper warmth, not quite as instant as the chilli heat you sometimes get, more a lasting spicey loveliness!!

My thanks to SnS, this was my first bash at doing it the BIR way with a curry gravy base, but it certainly won't be my last! Gonna need to up my gym visits from 3 to 5 times a week methinks...

[SnS]

Hi Knighty76

Sorry I didn't reply to your previous post (missed it). Thanks CA for answering.

Pleased you enjoyed your first BIR efforts - any photos?

There are some comments relating to Kashmiri & Degghi Mirch in this post here

http://www.curry-recipes.co.uk/curry/index.php?topic=2757.msg24654#msg24654

I too sometimes add a little mango chutney to sweeten curries (avoid white sugar).

SnS 

[knighty76]

Hi SnS,

Yeah, the Mango is a nice little addition if that's the way your taste buds like to go!! I did get some photos when I was doing the base but when it came to the Madras I was in such a frantic rush to feed my hungry woman that I forgot to take any. Next time I fry up a batch of this badboy I'll get a snap taken and post it up!!

Cheers again, and merry xmas all!

Rich.

[leodido]

I to will be doing this base + madras as my first attempt. I'm not really trying to reproduce the BIR taste because I'm from Switzerland and there is no such thing over here Mainly trying to cook a good curry for me and my GF.

The only thing I'm a bit sad about is that, I've been looking around but getting my hands on Rajah Madras Curry (Mild) and Kashmiri Mirch will be really hard. Looked a bit around the net and spice of india charges 35? in shipping only to Switzerland

I guess I'll have to replace the Mirch with Paprika and the Madras Curry will be whatever brand I find here.

I already planned everything but I'll be moving house next week, so I'll probably will be testing that later. I'll keep you guys informed of how it goes and of course i'll certainly ask plenty advice

EDIT: While I'm at it, in the base recipe it is said :
Liquidise thoroughly (at least 5 minutes). My english is not really good, does liquidize means blending with a mixer?

[SnS]

Hi Leodido

Paprika* sub for kashmiri mirch and whatever good Madras curry powder you can get hold of.

For blending use one of these things ..

http://www.curry-recipes.co.uk/curry/index.php?topic=2350.msg20318#msg20318

It chops everything down to a fine soup-like consistency.

Good luck

SnS

* note: Paprika powder has a short shelf life (once opened) so don't use old stuff you may already have .. it will ruin the base.

[stargazer]

SnS...did you use the Hot, Medium or Mild Rajah Madras powder?

[SnS]

I think it was medium but it's all down to personal preference. If you like hot curries, using the xtra hot version will produce a slightly hotter base and vikky-verka.

SnS